What are you up to for Halloween? This year I think I'll be going to a costume party. Any outfit suggestions? Whatever I en...

What are you up to for Halloween? This year I think I'll be going to a costume party. Any outfit suggestions?

Whatever I end up wearing I'll likely be bringing this delicious Spooky Tart. A double chocolate tart with a butternut squash caramel "web" topping! You'd never suspect it was vegan and gluten free.The tart should look familiar. Its very similar to my last recipe for a Harvest Chocolate Tart with a few key changes like the addition of a creamy Butternut Caramel drizzle. Its the perfect Halloween treat in my mind -- chocolatey, caramely and pleasing to the eye. This is a pie that's hard to resist -- unlike so many Halloween recipes out there that look pretty disgusting to me -- 'no, I'll skip the eye ball pie, thanks. Ditto on the bloody pudding.'If you have kids, this pie may be the healthiest thing you can convince them to eat this week! It hides about 6 cups (6 WHOLE CUPS!) of butternut squash! The crust is made primarily of whole grain brown rice flour as well. Yes, there is chocolate involved, but in my mind the good outweighs the bad and its Halloween! Make this pie for your friends, your kids, your enemies or just yourself. Oh ya! I made a video for you to see how I make it. Check it out, recipe follows as well.SUBSCRIBE TO MY NEW YOUTUBE CHANNEL WHILE YOU'RE AT IT!

SPOOKY TART (DOUBLE CHOCOLATE TART WITH BUTTERNUT CARAMEL WEB)

CHOCOLATE CRUST

1 1/3 - 1 1/2 cups brown rice flour

1.5 tsp baking powder

5-6 tbsp coconut sugar

4-5 tbsp solid coconut oil

Pinch pink salt

3-4 tbsp raw cacao powder

Preheat
oven to 350F. Add all the crust ingredients (Only add 1 1/3 cup of
brown rice flour and 3 tbsp of cacao powder at first) to a food
processor and pulse until a
crumbly mixture forms. Pulse in the cold water (a little splash at a
time) until a semi
firm but not very dry dough forms (should feel similar to play-dough and
have a slight sheen). If your dough gets too wet, add extra flour and
cacao and pulse again to incorporate.
Taste and add extra sugar if desired and pulse a few times again to
incorporate it.
Press the dough into a 9-10" non stick shortcrust tart shell by hand.
Prick all over with a fork and
bake in the center of the oven (350F) until crisp. Cool to room
temperature on stove-top while you prepare the filling.

CHOCOLATE FILLING

4 cups butternut squash, cubed and steamed until tender

3 tbsp coconut oil

4 tbsp vegan chocolate chips

5 tbsp coconut cream (skimmed from can of coconut milk)

3 tbsp maple syrup

Pinch of salt (not too little as it really brings out the chocolate flavor)

1 tsp vanilla extract

1 tsp raw honey OR brown rice syrup (to keep it vegan)

2 tbsp raw cacao powder

Stevia to taste

Puree
together the squash and coconut oil in food processor. In a small pot,
melt chocolate chips and coconut cream together over low heat, stirring
well as you melt. Add to the quash mixture and puree in your food
processor. Add remaining ingredients (except stevia) and puree. Taste
and add stevia (a little at a time, blending and tasting) to achieve
your desired sweetness.

Once filling is blended and smooth and sweetened to your
taste, scrape filling out of processor into the middle of your cool tart
shell. Spread out evenly to the sides. Chill in freezer to set firm then store in the fridge to keep firm but sliceable. Slice
and serve.

Discard the date water. Add everything to food processor
and puree until smooth. Add some boiling water (about 1/3 cup) slowly
while you blend. Once smooth, blend in:

3tbsp coconut milk or coconut cream

3 tbsp liquid sweetener (maple or rice syrup or coconut nectar)

Pinch of stevia

1 beta carotene capsule or dash of turmeric powder (for orange hue)

Once pureed, transfer sauce to a squeeze bottle. Squeeze out to create a large
spiral shape on top of chocolate filling. Using a toothpick or
chopstick to create a web pattern. Chill in freezer to set, then store
in fridge.